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Ombre Meringue Cake

Ombre Meringue Cake

Ombre Meringue Cake is flourless, gluten free and topped with Dulce de Leche whipped cream and tart berries.
Course Dessert
Cuisine European
Keyword Ombre Meringue Cake
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings 14 servings
Calories 336kcal
Author Catalina Castravet


Meringue Layers:

  • 12 large eggs room temperature
  • 4 cups granulated sugar
  • purple gel food coloring
  • pink gel food coloring
  • light pink gel food coloring

Whipped Cream:

  • 6 cups heavy whipping cream cold
  • 17.6 ounces Dulce de Leche

Berry Toppings:

  • 6 ounces raspberries
  • 6 ounces blueberries
  • 6 ounces blackberries



  • Preheat oven to 350 F.
  • Place one oven rack in the middle of the oven and another one right below it.
  • Place a 10 inch spring form bottom onto parchment paper and trace a circle with a pencil. Cut 2 inches away from the traced circle, repeat to make a total of 3 paper molds. Set aside.
  • Separate egg yolks from egg whites and place the egg whites in the bowl of an electric mixer. It is very important that you use room temperature eggs. Add sugar and beat for about 20-25 minutes until the meringue is very thick and heavy with no sugar pieces in there.
  • Divide the meringue equally into 3 bowls, add gel food coloring until the desired color is achieved, and gently fold the color using a spatula until the color is well combined.
  • Fit a piping bag with a large star tip and fill it with meringue 3/4 full. Flip the parchment paper upside down so the pencil trace is on the other side and pipe the meringue in circular shapes along the traced circle. Then fill in the inside and straighten it, while leaving the edges nicely piped. Repeat the same steps with the remaining 2 bowls of colored meringue and the remaining 2 traced parchment paper molds.
  • Slice one meringue circle onto a cookie sheet and carefully transfer into the oven, sliding the meringue circle from the cookie sheet onto the oven rack. Repeat with the remaining meringue circles. Place two of the meringue circles onto the rack placed in the middle of the oven and one onto the rack below it.
  • Once all three meringue circles have been transferred into the oven, close the door and reduce oven temperature to 270F and bake for 7 minutes. Reduce oven temperature further down to 220 F, without opening the door and let the meringue dry in the oven for 6 hours.
  • After 6 hours, turn off the oven and let the meringue cool in the oven overnight or for at least 12 hours.
  • Remove meringue from oven and start assembling the cake.

Dulce de Leche Whipped Cream:

  • Freeze the mixer bowl for 10 minutes.
  • Add heavy whipping cream to the cold mixer bowl, fit the electric mixer with the whisk attachment and beat on medium-high speed until it becomes thick.
  • Scrape the sides of the bowl with a spatula, add the Dulce de Leche and beat on medium speed again for 15-20 seconds, stop to scrape the sides of the bowl and beat again for 10-15 seconds. Make sure you don't over beat the cream. The texture must be thick, and it should hold its shape. Place the bowl with whipped cream in the refrigerator for 10 minutes.

Assembling the cake:

  • Place a dollop of whipped cream into the middle of a cake platter, top with the first meringue circle. This is done to ensure that the meringue circle will stay in place.
  • Fit a piping bag with a large star tip and fill it with Dulce de Leche whipped cream 3/4 full. Pipe the whipped cream in circles, or individual stars, top with blueberries. Place another meringue circle on top, pipe Dulce de Leche whipped cream and top with blackberries. Top with the last, third meringue circle, and pipe the whipped cream in individual star shapes and top with raspberries.
  • Refrigerate the cake for at least 2 hours before serving. Slice the cake gently, starting with the first layer and moving into the second and third.
  • Store in the fridge.


Calories: 336kcal | Carbohydrates: 66g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 145mg | Sodium: 98mg | Potassium: 251mg | Fiber: 1g | Sugar: 64g | Vitamin A: 440IU | Vitamin C: 6.9mg | Calcium: 155mg | Iron: 0.9mg